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Spicy Green Mung

Growing up in a Jain home, this is a staple dish usually served with khakra (crispy wheat crackers) or rice.
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Vegetarian, Jain Friendly

Ingredients

  • 1 cup green mung pre-soaked
  • 1 tsp turmeric masala
  • 1 tsp red chili powder masala
  • 1 tsp cumin coriander masala
  • 1 tsp asofetida(hing)
  • 1 cinnamon stick
  • 1 tsp cloves
  • 1 tbsp oil
  • 1 tsp salt to taste
  • 1/2 lime
  • 2 green thai chilies diced
  • 2 cups water for soaking and steaming
  • 1/4 cup cilantro (garnish) washed and cut

Instructions

  • Soak green mung overnight.
  • After pre-soaking, transfer to Instant Pot (IP), pressure cook on high for 10 minutes.
  • Using a non-stick pan, heat oil on stove top.
  • Add in asofetida (hing), cloves and cinnamon until it starts crackling.
  • Take steamed green mung from IP and transfer to stove top.
  • Add in the remaining spices and salt to taste.
  • Add in the green thai chilies.
  • Squeeze lime juice and stir.
  • Garnish with cilantro and serve.